FOOD 2010 Lecture Notes - Lecture 1: Mass Transfer, Food Science, Public Health Surveillance

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Unit 1: intro to food science and food industry. Food is a global commodity due t processing, communication, transportation and import/export laws. Food science: an applied science that takes principles from the basic sciences (biology, chemistry, physics and mathematics) and applies them to study the nature of foods and to solve food-related problems. Food technology: concerned with the development, processing, preservation, packaging and distribution of safe, nutritious and appealing food. Food sciences has become an interdisciplinary mix that includes the in uences f the social sciences (psychology), agriculture, business, and the health sciences. Nutrition, dietetics and culinary arts are closely associated with food science but these disciplines focus upon di erent aspects of food. What are the major disciplines of food science: food chemistry: examines the chemical composition and physical properties of food, functional properties of proteins, carbohydrates, lipids, water, vitamins, minerals.